Cape Malay chicken biryani casserole recipe | TASTE

Ingredients

• For the sauce:
• 2 T Woolworths ghee oil
• 1 large onion, finely chopped
• 2 t coriander seeds
• 1 t smoked chilli flakes
• 1 t cayenne pepper
• 1 t ground fennel
• 1 t ground cumin
• 1⁄2 t ground turmeric
• 1⁄2 t freshly ground black pepper
• 8 cardamom pods, seeded
• 1⁄2 t ground cinnamon
• 1 t garam masala
• 1 x 400 g can whole peeled tomatoes, roughly broken up
• 4 fresh garlic cloves, crushed
• 2 t brown sugar
• 1 T freshly squeezed lemon juice
• Salt, to taste
• 2 cups chicken stock
• For the biryani:
• 400 - 500 g free-range bone-in chicken thighs and legs
• 150 g potatoes, cut into 1 cm dice
• 50 g brown lentils
• 150 g basmati rice
• 1 T fresh coriander, finely chopped